Alton Brown is my freakin hero

yes, well if you steel it wrong on crock sticks, trust me, i know people who have, you just landed in crap worse than you started with
 
The pros who sharpen for a living DO use belt grinders. They just know EXACTLY how to use them, I and likely anybody on BF who tried to sharpen a knife with a belt grinder whould likely burn it slap up, but think, these guys sharpen HUNDREDS of knives every week, I think they might know what they are doing.
 
I like the way his show is geared more towards the why aspect of cooking. Following a recipe is one thing but knowing the reasons that it is cooked in a specific manner can save a lot of time and prevent "experimentation" that offen ends in food that should not be eaten.

And he a knife knut, what more do you want.

What neck knife was he carring? I've missed a lot of episodes.
 
Alton and Kershaw collaborated on kitchen knives. also Rachel has her name on kitchen knives. (foodtv.com)
 
PhilL said:
I love the Food Network shows. I can't get enough of Rachel Ray
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Ah yes. She's cute as hell, but tends to get a wee bit annoying. Plus, I don't really learn anything from her that I didn't already know.

I taught myself to cook within a month of living on my own... and I'm pretty good at it. I made beef stirfry for someone one night, and she got a little scared when I pulled a Ka-Bar out to chop the steak and vegetables.

I chopped an onion for pizza once with my RTAK... but that was just for fun, I'd never cook with it.
 
have you rachael ray lovers never seen nigella lawson?!?

Alton has a beautiful knife set made by a pocketknife maker-what's not to love?
 
glockman99 said:
Rachel Ray...OH, my GOD! She is one of the sexiest women on TV!
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Nigella Lawson all the way baby!

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I get a kick out of Alton. I like how he mixes physics and chemistry into cooking. I tried his potato salad recipie last weekend, and it turned out great.

I think we covered the cooking show hotties in another thread. Rachel Ray is a cutie. I'd love to apply some EVOO to her, that's for sure! But she doesn't hold a candle to Giada Delaurentis of "Everyday Italian."
 

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Rachel looks like she eats what she cooks, which could be a good or bad thing. Nigella looks good for her age but says some airy, spacey things that make Martha seem like she's down to earth.
 
safong said:
Rachel looks like she eats what she cooks, which could be a good or bad thing. Nigella looks good for her age but says some airy, spacey things that make Martha seem like she's down to earth.
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Maybe, but such a beautiful accent...
 
Centaur said:
Rachel Ray is a cutie...But she doesn't hold a candle to Giada Delaurentis of "Everyday Italian."
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Ya see, that's what makes horse racing. I think Giada is okay, and I think it's cool she's relate to Dino Dlaurentis, (when I got married my wife and I used his Rolls Royce as our limo). But, I would jump over Giada to get to Rachel. Giada is just too thin and her hair is kind of ratty. Besides, Rachel has at least three tv shows, how many does Giada have? ;)

Back to Alton, I was watching the show last night and it was on salad greens. He's at this lettuce farm and he takes out a Spyderco, (I couldn't tell which model) and cuts a head of lettuce. Very cool.
 
Good Eats is my favorite food show. I understand that Alton is also a watch nut.

Dopes anyone know if he frequents here? Has anyone sent him an invitation? He could no doubt offer a lot to the forums.
 
shootist16 said:
Dopes anyone know if he frequents here? Has anyone sent him an invitation? He could no doubt offer a lot to the forums.
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It's possible he frequents here, and someone should send him a link to this thread in case he doesn't know we exist.

According to his website.
http://www.altonbrown.com/pages/webfavs.html

"I admit it, I’m a bladeophile?I adore knives. Like my dad and my grand dads before me I carry a pocket knife at all times. But unlike my elders, one knife is not enough for me. I have 10 pocket knives and my favorite three, designed by Hawaiian blade smith Ken Onion, were manufactured by Kershaw in Portland Oregon. I’m also in lust with Kershaw’s new line of Shun kitchen knives, manufactured by the venerable KAI in Japan, which marry the finest elements of European and Asian style cutlery."

What I don't see on his website is an email address, but I'm sure one of the byte-heads around here could find one. ;)
 
I'm a big AB fan. I went to his book signing here in LA (which was mobbed! line around the block!) and he was very gracious for having signed so many books. He introduced himself, "Hi I'm Alton" as he shook your hand, which is clever way to learn the person's name when they responded.

Anyway, I definately liked his recommendation of the Shun Classic Chef's knife. Here's the thing, I'm definately less than skilled when it comes to using a steel. And I feel sometimes, that after steeling, the knife is worse than it was before. Having said that, the idea of buying a sharpening stone, and sharpening it myself scares the crap out of me - atleast the part about how I will probably end up ruining my knives by using it improperly.

I'm definately interested in having a professional either sharpen it, or the least show me how steel properly (and possibly recommend an upgrade from the Henckels steel I got in a block set). I've seen a couple people here say that a professional would take off way too much, but I'm still more likely to trust a professional than myself in this case. Any further thoughts on this?

Also, I can't seem to find a professional - any recommendation for how to find one?

Thanks.
 
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